QUALITY EVALUATION OF FOOD DRINKS FROM MALTED TIGER NUTS AND DATES

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QUALITY EVALUATION OF FOOD DRINKS FROM MALTED TIGER NUTS AND DATES

ABSTRACT

The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The acidity increased (0.013-0.037) and pH of the drink decreased progressively during the storage period from 4.05-3.43. The mean overall acceptability scores of 2 to 4-points for juice samples up to 40% Tigernut milk incorporated indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with tigernut milk, which will also be helpful in providing some dietry requirements to the consumers. Storage in refrigerator for 72 hours was able to keep the microbial quality of the fruit drink within the acceptable limit from 1.00×103-4.00×103Cfu/ml for the Total viable count and 6.00×102-5.00×103Cfu/ml for the Total fungal count. There was no significant count up to 24 hours of storage. No Coliform was detected throughout the storage time. The juice blend is recommended for children, youth and elderly persons to be used up to 72 hours of production if refrigerated.

TABLE OF CONTENT

Abstract ix

CHAPTER 1

1.1 Introduction 1

1.1 Statement of Problem 3

1.2 Justification of the Study 3

1.3 Objectives of the Study 4

CHAPTER 2

2.1 Origin and Distribution of Pineapple 5

2.2 Pineapple Cultivars 5

2.2.1 Smooth cayenne 5

2.2.2 Queen 6

2.2.3 Red Spanish 6

2.2.4 Abacaxi 6

2.3 Nutritional, Medical and Industrial Value of Pineapple 6

2.4 Origin and Distribution of Tigernut 9

2.5 Tiger nut Composition 10

2.6 Nutritional, Medical, Industrial Value And Uses Of Tigernut

2.7 Microbial Examination of Tigernut 19

CHAPTER 3

MATERIAL AND METHODS

3.1 Sources of Raw Materials 20

3.2 Production of Pineapple Juice 20

3.3 Production of Tigernut Milk 22

3.4 Formulation of Food drink Blend 24

3.5 Physicochemical Analysis 24

3.5.1 Determination of pH 24

3.5.2 Determination of Titratable Acidity 24

3.5.3 Determination of Total Soluble Solid 25

3.5.4 Determination of Specific Gravity 25

3.5.5 Determination of Total Solids 25

3.6 Storage of the Samples 26

3.7 Microbial Analysis 26

3.7.1 Sterilization of The Material 26

3.7.2 Preparation of The Media 26

3.7.3 Determination of Viable Count 26

3.7.4 Determination of Total Fungal Count 27

3.7.5 Differential Count for Coliforms 27

3.7.6 Microscopy

3.8SENSORY ANALYSIS

3.9STATISTICAL ANALYSIS OF DATA

3.10 EXPERIMENTAL DESIGN

CHAPTER 4

RESULTS AND DISCUSSION

CHAPTER 5

CONCLUSION AND RECOMMENDATION

References 57

CHAPTER ONE

INTRODUCTION

BACKGROUND OF THE STUDY

The world’s population coupled with high cost of animal protein has necessitated the search for underutilized cheap crops which can be easily processed and serve as a source of dietary protein and energy for human. Tiger nuts milk is a

refreshing high nutritive, energy drink produced mainly from tiger nut. Sometimes, fruits such as coconut, ginger, cloves, and dates are added to impart flavour into the milk. Tiger-nut (Cyperus esculentus) belonging to the family, Cyperaceae is a good source of energy, fat, starch, fibre, glucose and protein. Is also rich in vitamins, minerals and some digestive enzymes such as lipase and amylase Rowland et. al, (2017).

Tiger nut (Cyperus esculentus) belongs to the Division–Magnoliophyta, Class–

Liliopsida, Order– cyperales and Family–Cyperaceae, Species- Cyperus

esculentus and was found to be a cosmopolitan, perennial crop of the same

genus as the papyrus plant Ibrahim et. al,(2016). The plant was introduced by

the Arabs, first in the Valencia region. It is native to most of the Western

Hemisphere as well as Southern Europe, Africa, Madagascar, the Middle East

and the Indian Subcontinent (Gambo and Da’u, 2014). The tuber is known by

various names in Nigeria, as “Aya” in Hausa, “Imumu” in Yoruba and “Aki

Hausa” in Igbo. Tiger nuts can be eaten raw, roasted, dried, or baked Ibrahim

et. al,( 2016). It can also be used for preparation of “kunu aya” (a local beverage

in Nigeria) (Musa and Hamza, 2013). Tiger nut milk or “kunu aya” is mostly

consumed in the afternoon to cool the body from the hot weather, it is cheap

and popular; available, affordable, drink of both the poor and the rich Ibrahim

et. al, (2016).

The milk is underutilized due to its short shelf life and lack of information on

its nutritional potentials Ibrahim et. al,(2016). Among these, the yellow variety

is preferred over others because of its inherent properties such as large size,

attractive color and fleshier nature. It also yield more milk upon extraction,

contains lower fat and higher protein and less anti nutritional factors especially

polyphenol (Gambo and Da’u,2014). Recently, there is awareness for increased

utilization of tiger nut (Gambo and Da’u, 2014).Tiger-nut is also an excellent

source of some useful minerals such as iron and calcium which are essential for

body growth and development Ibrahim et. al, (2016).They also contain other

mineral elements such as phosphorus, potassium sodium, magnesium, zinc and

traces of copper and vitamins E and C (Musa and Hamza, 2013). It is believed

that they help to prevent heart attacks, thrombosis and cancers, especially of the

colon (Musa and Hamza, 2013). They are thought to be beneficial to diabetic

patients (if sugar-free) and those seeking to reduce cholesterol or lose weight

(Musa and Hamza, 2013).

Spices have been used for thousands of centuries by many cultures to enhance

the flavor, taste and aroma of foods. Early cultures also recognized the value of

using spices in preserving foods and for their medicinal value Ene-Obong et. al,

267 [email protected]

2020

(2015). The beneficial health effects of spices have been well documented

Rowland et. al,( 2017). Many spices have been reported to have antimicrobial

properties, cholesterol lowering effects, anti-diabetic and anti inflammatory

properties Rowland et. al, (2017). Spices such as garlic, ginger and pepper are

good sources of nutrients, minerals and photochemical and could therefore

serve as nutritional supplements Rowland et. al, (2017). Recently, milk sources

from plants such as tiger-nut are gaining strong interest from the researchers as

well as increasing acceptability from consumers not only because they provide

refreshment but also because of their nutritional and medicinal values.

However, tiger-nut milk (kunun-aya) must be consumed within 2-4 hours at

40°C–100°C due to its poor shelf life Rowland et.al,(2017). Some researchers

have reported the ability of pasteurization and addition of citric acid, ginger and

garlic to extend the shelf-life of tiger-nut milk by minimum of 2-3 days

Nwobosi et. al, (2013). The shelf-life of food products is an integral part of food

safety. Several factors encourage, prevent or limit the growth of

microorganisms in foods; the most important are water availability, pH, and

temperature (Okorie et. al,2014) Microbial quality of beverage drink, dairy

products and other food is determined by significant total microbial count and

presence of pathogenic microorganisms.

STATEMENT OF THE PROBLEM

The presence of these pathogenic microorganisms in

beverage milk drink developed from under-utilized crops has emerged as a

major public health concern especially for consumers. Bacterial contamination

of milk analogue can originate from different sources: bad water, air,

preparation equipment, unhygienic of the handler, poor post-pasteurization

handling such as bottling and storage systems, among others

SIGNIFICANCE OF THE STUDY

Microbial quality determination is completely used to reflect hygienic practice

in food production. Milk analogue can serve as a good medium for the growth

of many microorganisms especially bacterial pathogens; therefore, its quality

control is considered essential to the health and welfare of a community. As

reported by Okorie et. al,(2014), the threat posed by diseases spread through

contaminated food is well known and the epidemiological impact of such

diseases is considerable

OBJECTIVES OF THE STUDY

To understand the importance of quality evaluation of food drinks from malted tiger nuts and dates
To understand the relationship between quality evaluation of food drinks from malted tiger nuts and dates and public food safety

RESEARCH QUESTIONS

What is the importance of quality evaluation of food drinks from malted tiger nuts and dates
What is the relationship between quality evaluation of food drinks from malted tiger nuts and dates and public food safety

RESEARCH HYPOTHESIS

H0: There is no relationship between quality evaluation of food drinks from malted tiger nuts and dates and public food safety

H1: There is a relationship between quality evaluation of food drinks from malted tiger nuts and dates and public food safety

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